I promise I won’t overload you on this Monday AM. After all we just got back from New York yesterday and I am a wee bit jet lag. And tired because getting back into the Juniper routine is always a bit sobering.

We are home for a bit. Okay, a quick bit because on Wednesday I head to Kansas City for the Local Life event. If you’re in Kansas City this Friday and are looking for something fun to do stop by and say hi! We will be set up at the Culinary Center in the Kitchen Shop handing out samples and selling cookbooks! It’s going to be a blasty-blast!

Anyway, how was your weekend? I swear sometimes my mind goes 80 mph the other direction and I forget to mind my manners. Hopefully it was relaxing and spent on a rooftop bar with a fancy cocktail. Mmmmm….that sounds really good right now. Is it only, Monday? Focus Lauren, focus.

Back to the reason we are all gathered here: Toasted Sesame Chickpea Stuffed Sweet Potatoes with Ginger Tahini. Yes, I realize this recipe title is obnoxiously long. My apologies. Even though it is quite a tong twister, I Girl Scout promise it’s delicious!

Baked sweet potatoes stuffed with toasted sesame chickpeas and drizzled with a ginger tahini dressing. This is a great meatless Monday meal to boot! Plus, everything is done in the oven which means minimal clean up!

Directions:

Preheat an oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Take a sweet potato and pierce it all over with a fork. Repeat with remaining three potatoes.

Bake the potatoes for about 1 hour or until tender. Remove from the oven and cool until ready to handle. Once cooled, score lengthwise and scoop out some of the flesh.

On another small baking sheet lined with foil, place the chickpeas. Pat them dry. Next, toss the chickpeas with sesame oil, garlic powder, 1/4 tsp kosher salt, and ground ginger. Place them into the oven for about 30 minutes, tossing about every ten minutes to keep from burning. Once toasted, remove the baking sheet from the oven.

In a medium bowl, combine tahini, fresh ginger, garlic, and vinegar. Add water and stir. Keep adding more water to the bowl until smooth.

To serve: Place a sweet potato on a plate and stuff with the toasted chickpeas. Next, drizzle the top with the ginger tahini, Sriracha, parsley, white & black sesame seeds. Repeat with remaining sweet potatoes. Serve and enjoy!

This looks amazing!!! By the way….We loved the fish sandwiches and Twice-baked Chicken Shawarma Stuffed Potatoes!!!

Rosa – Yay!! Those are two of my favorite recipes! So glad you are enjoying the cookbook!

These sound amazing! I have a soft spot in my heart for potato and tahini Always a favorite growing up! Can’t wait to try this combo with the sauce. They look perfect! My taste buds are dancing now with a taste excitation. So I’m definitely going to try this soon and will definitely let you know, how it turned out. I would like to have this ASAP!!

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